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Eggplant Parmesan Recipe

Inspired by Tony's Brick Oven Pizzeria

Time1h 30m

Serves4

A juicy eggplant hand breaded and fried to a crispy golden brown, topped with our homemade marinara and cheese blend. Served with a side of spaghetti with marinara.

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Ingredients

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Eggplant Preparation

2 medium Eggplant

1 tsp Celtic sea salt

1 cup 00 bread flour

2 large Eggs

2 cups Breadcrumbs

1 cup olive oil

Marinara Sauce

2 tbs olive oil

3 cloves Garlic, minced

28 oz Canned crushed tomatoes

1 tsp Dried oregano

1 tsp Dried basil

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp sugar

Cheese Topping

2 cups Mozzarella cheese, shredded

1/2 cup Parmesan cheese, grated

Spaghetti

8 oz Spaghetti

1 tbs Celtic sea salt

1 tbs olive oil

Method

Eggplant Preparation

Prepare the Eggplant

Slice the eggplant into 1/2 inch thick rounds. Sprinkle with salt and let sit for 30 minutes to draw out moisture. Rinse and pat dry.

Breading the Eggplant

Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each eggplant slice in flour, dip in egg, then coat with breadcrumbs.

Frying the Eggplant

In a large skillet, heat olive oil over medium heat. Fry eggplant slices in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.

Marinara Sauce

Make the Marinara Sauce

In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add crushed tomatoes, oregano, basil, salt, pepper, and sugar. Simmer for 20 minutes.

Assembling and Baking

Assemble the Eggplant Parmesan

Preheat the oven to 375°F (190°C). In a baking dish, spread a layer of marinara sauce, followed by a layer of fried eggplant. Sprinkle with mozzarella and Parmesan cheese. Repeat layers, finishing with cheese on top.

Bake

Cover the dish with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes, or until cheese is bubbly and golden.

Cooking Spaghetti

Cook the Spaghetti

Meanwhile, cook spaghetti in salted boiling water according to package instructions. Drain and toss with olive oil.